Head of Kitchen - Primary Schools
| Dyddiad hysbysebu: | 14 Mai 2025 |
|---|---|
| Cyflog: | £12.50 i £18.00 yr awr |
| Oriau: | Llawn Amser |
| Dyddiad cau: | 13 Mehefin 2025 |
| Lleoliad: | Ipswich, Suffolk |
| Gweithio o bell: | Ar y safle yn unig |
| Cwmni: | SOHLREMIT LIMITED |
| Math o swydd: | Dros dro |
| Cyfeirnod swydd: | SOHLREC452 |
Crynodeb
2 locations: Head of Kitchen at St Botolphs Primary School and production for Bressingham Primary School also.
As the Head of Kitchen – Primary Schools, you will be responsible for leading the day-to-day operations of a school kitchen, ensuring the delivery of high-quality, nutritious meals that comply with government and school food standards. You will manage kitchen staff, maintain food safety standards, and provide an excellent catering experience for pupils and staff.
Key Responsibilities
• Food Preparation & Service
o Plan, prepare, cook, and serve meals in accordance with agreed menus and dietary guidelines.
o Ensure all food is presented attractively, is served on time, and meets nutritional and portion standards.
• Team Leadership
o Supervise and support kitchen staff, including training, scheduling, and performance management.
o Foster a positive, inclusive working environment that reflects Vertas’ values.
• Compliance & Safety
o Maintain high standards of hygiene, health and safety, and food safety regulations (HACCP).
o Conduct regular risk assessments and kitchen audits in line with Vertas policies.
• Stock & Budget Management
o Order food and supplies efficiently, ensuring cost-effective use of resources and minimal waste.
o Monitor kitchen budgets and report variances to the Area Catering Manager.
• Customer Service
o Build and maintain effective relationships with school staff, pupils, and parents to ensure customer satisfaction.
o Support special events, themed meals, and initiatives that promote healthy eating.
Person Specification
Essential:
• Proven experience working in a similar catering or hospitality environment.
• NVQ Level 2 in Food Preparation and Cooking (or equivalent).
• Level 2 Food Hygiene Certificate.
• Strong leadership and team management skills.
• Excellent understanding of health, safety, and food hygiene regulations.
• Ability to plan menus, order stock, and manage budgets effectively.
• Good interpersonal and communication skills.
Desirable:
• Experience working in a school or education catering setting.
• Level 3 Food Hygiene / Supervisor qualification.
• Knowledge of allergens and special dietary requirements.
As the Head of Kitchen – Primary Schools, you will be responsible for leading the day-to-day operations of a school kitchen, ensuring the delivery of high-quality, nutritious meals that comply with government and school food standards. You will manage kitchen staff, maintain food safety standards, and provide an excellent catering experience for pupils and staff.
Key Responsibilities
• Food Preparation & Service
o Plan, prepare, cook, and serve meals in accordance with agreed menus and dietary guidelines.
o Ensure all food is presented attractively, is served on time, and meets nutritional and portion standards.
• Team Leadership
o Supervise and support kitchen staff, including training, scheduling, and performance management.
o Foster a positive, inclusive working environment that reflects Vertas’ values.
• Compliance & Safety
o Maintain high standards of hygiene, health and safety, and food safety regulations (HACCP).
o Conduct regular risk assessments and kitchen audits in line with Vertas policies.
• Stock & Budget Management
o Order food and supplies efficiently, ensuring cost-effective use of resources and minimal waste.
o Monitor kitchen budgets and report variances to the Area Catering Manager.
• Customer Service
o Build and maintain effective relationships with school staff, pupils, and parents to ensure customer satisfaction.
o Support special events, themed meals, and initiatives that promote healthy eating.
Person Specification
Essential:
• Proven experience working in a similar catering or hospitality environment.
• NVQ Level 2 in Food Preparation and Cooking (or equivalent).
• Level 2 Food Hygiene Certificate.
• Strong leadership and team management skills.
• Excellent understanding of health, safety, and food hygiene regulations.
• Ability to plan menus, order stock, and manage budgets effectively.
• Good interpersonal and communication skills.
Desirable:
• Experience working in a school or education catering setting.
• Level 3 Food Hygiene / Supervisor qualification.
• Knowledge of allergens and special dietary requirements.